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Spaghetti Squash

 
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The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a great light stand-in for pasta lovers.

Yield

4

servings

Prep

10

min

Cook

45

min

Ready

65

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

3 pounds spaghetti squash
any size
*

Directions

Prepare squash by cutting in half lengthwise and removing seeds.

Pierce skin several times with a fork and follow one of the cooking methods below.

To bake, prepare squash, and place, cut side down, in a large baking pan.

Bake at 350 oF for 45 minutes or until skin is tender and strands may be loosened easily with a fork.

To microwave, prepare squash, and place, cut side down, in a baking dish.

Add ¼ cup water; cover with plastic wrap, folding back a small edge of wrap to allow steam to escape.

Cook on HIGH 7 to 10 minutes.

To boil, prepare squash, and place, cut side down, in a Dutch oven, add water to a depth of 2 inches.

Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until tender.

Drain.

Cool cooked squash.

Using a fork, remove spaghetti-like strands of pulp.

Discard shell.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Greg
Los Angeles
 about 10 years ago

Nice & basic & simple. Thanx!

 

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